微粉化豌豆粉对面条理化特性的影响  

Effects of Micronization on the Physicochemical Properties of Pea Powder

作　　者：郭婷[1,2] 汪丽萍[1] 孙宝国[2] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]北京工商大学,北京100048

出　　处：《中国食品学报》2015年第2期157-162,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划课题(2012BAD34B05;2012BAD34B08)

摘　　要：研究了3种粒径、不同添加比例的豌豆粉对面条色度、蒸煮品质、感官以及质构特性的影响。结果表明:粒径相同时,随着豌豆粉添加比例的增加,面条色度的L值、△E减小,a值、b值增加,面条煮熟增重率、干物质损失率先增加后减小,感官评价值减小,质构特性中硬度、胶着性增大,咀嚼性增强,弹性、回复性减小。添加量相同时,粒径越小,豌豆面条白度越低,感官评分越高,各质构指标均较普通粉的大。综合考量,在制作豌豆面条时,于面粉中添加20%的豌豆微粉B为宜。The influence of adding different particle size, different proportion of pea powder on noodles color, cooking quality, sensory evaluation and textural characteristics was discussed. The results showed that at the same particle size with the increase of pea powder, L and △E value of noodles chromaticity decreased, a and b value increased, the noodles weight rate and losing rate after cooking was in the trend of first increase then desease, the sensory evaluation value decreased, and the hardness, gumminess of textural properties increased, chewiness enhanced, springiness, resilience decreased. When add the same amount, the smaller the particle size, the smaller the pea noodles whitenes,the sensory score was bigger; each indexes of textural properties were bigger than normal power＇s. Taken together, good quality of pea noodle was advisable by using pea powder B and adding it 20%.

关 键 词：微粉化豌豆粉 豌豆面条 蒸煮品质 感官评价 质构特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]